Makes 2 1/2 to 3 cups

To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut.

Makes about 3 cups

Heat varies from jalapeño to jalapeño, and because much of the heat resides in the seeds, we suggest mincing the seeds separately from the flesh, then adding minced seeds to taste. The amount of sugar and lime juice to use depends on the ripeness of the tomatoes. The salsa can be made 2 to 3 hours in advance, but hold off adding the salt, lime juice, and sugar until just before serving. The salsa is perfect for tortilla chips, but it’s also a nice accompaniment to grilled steaks, chicken, and fish.

Serves 4

Kosher or table salt can be used in this recipe. The salt can be strained to remove solid bits and reused for this recipe. The potatoes can be prepared without the roasted garlic butter and topped with other garnishes such as sour cream, chives, crumbled bacon, and/or shredded cheese.

Very good and oh so easy.

Very good!

Great for when grilling or camp out.

This type of squash is especially good straight from the garden. It really isn’t that great for sauteing…but is extra delicious either fried or stuffed.

This is great with larger yellow squash “circles” or green zucchini squash “sticks”. Another good squash is the white (pale green) scalloped “patty pan” squash sliced into “ovals” not big circles.
Okra fried whole are amazing…see Whole Fried Okra recipe in this book.
Instead of frying button mushroom…try slicing a large Portabella Mushroom and coating in meal mixture.

Good old standby.